Monday, January 14, 2019

Ricotta Rosemary Creamed Corn

Yield: 10 servings

Ingredients

  • 2 lbs. frozen corn, divided
  • 1/2 cup heavy whipping cream
  • 4 oz. cream cheese, cubed
  • 1 cup ricotta cheese
  • 1 tbsp flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • 2 tbsp butter, cubed

Directions

  1. Place 2/3 cup of the corn into a blender along with the whipping cream, cream cheese, ricotta, flour, sugar, and all of the seasonings.  Cover and blend until smooth.
  2. Spray the inside of a slow cooker with non-stick cooking spray.  Pour in the pureed corn, remaining corn, and butter.
  3. Cover, and cook on low for 4-6 hours, stirring occasionally.
Adapted from McCormick.




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